White Corn & Chipotle Soup (Vegetarian)

[Guest guest]

I bought a Misto Olive Oil Sprayer yesterday..... (great salesman got hold of

me). Wonder what I'm gonna do with it. Any ideas? (Bought tons of Circulon

pots/pans, too. Hope they are good...not really very expensive. And, FINALLY

got myself a pasta insert, too. Might be great for boiling potatoes, too. I've

wanted one forever.)

 

This is the last I've done up so far from this book. Enjoy.

 

Brenda Adams

 

* Exported from MasterCook Buster *

 

White Corn & Chipotle Soup (Vegetarian)

 

Recipe By : The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf

Serving Size : 4 Preparation Time :

Categories : C: soups - Vegetarian Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ears fresh white sweet corn

5 cups water

2 pinches kosher salt

2 tablespoons butter -- or margarine

OR salad oil

1 1/2 cups diced onion

3/4 cup chopped celery

3 chipotle peppers -- seeded & diced

2 medium russet potatoes -- peeled & coarsely

-- chopped

freshly ground black pepper to taste

fresh cilantro sprigs -- for garnish

lime juice -- for garnish

 

Shuck and clean corn, and reserve corn cobs after removing kernels. Place the

corn cobs in a pot large enough to hold them. Cover them with water, add a

pinch of salt, and bring to a slow simmer, uncovered, for 20 to 30 minutes.

Remove cobs, strain stock, and set liquid aside.

 

In a stock pot, melt the butter over low heat. Add corn kernels, onion,

celery, and a pinch of salt and cook, uncovered, for 3 to 5 minutes. Add

chipotle peppers, potatoes, and stock. Simmer until potatoes are cooked

through. Puree all ingredients and adjust consistency with a little water if

too thick. Add ground pepper and adjust salt if necessary. To serve, pour

into bowls and garnish with cilantro sprigs and a squeeze of lime.

 

Serves 2 to 4 people.

 

If corn isn't in season, use frozen corn and a quart of vegetable stock for the

water.

 

Restaurant: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf.

 

Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by

Lon Walters, 1998; ISBN: 0-87358-710-3. >From the cookbook collection of

Brenda Adams <adamsfmle; posted Veg-Recipes 3/99.

 

 

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